Food For Thought

Fridays, during the KHSU Magazine 1-1:30pm

Food For Thought explores many facets of the community/food intersection.

Host Jennifer Bell addresses issues of food security, food equity and community resilience through interviews with local farmers, fishermen, food producers, land use specialists and educators. 

http://myfoodforthought.wordpress.com/

Ways to Connect

NAIAD.org

Jennifer Bell continues her discussion with Yadao Inong about traditional Native harvest of Lamprey "eel" along the Trinity and Klamath Rivers.


US FWS

Along the banks of the Trinity River, Jennifer Bell and Yadao Inong discuss traditional harvest of pacific lamprey, often referred to as eels. Yadao and Jennifer's conversation ranges from the cultural context of 'eel' harvest to delicious ways to eat these ecologically important river residents.


Food For Thought ventured to Klamath, CA for the annual Salmon Festival.

Deliciousness wafting in the air, Jennifer Bell talked with members of the Gensaw family as they prepared Klamath River salmon for festivalgoers.


Jessica Eden

Jennifer Bell continues her discussion about traditional basketry with Lena Hurd.

Jen and Lena talk about maintaining healthy ecological connections and the importance of continuing to share local Native tradition with youth.


Jessica Eden

On this week's Food For Thought, Jennifer Bell and Lena Hurd discuss the crafting of traditional baskets for use in cooking. Lena takes us through the process of harvesting materials, proper care for them and then the making and use of traditional cooking baskets.


California WaterBlog

On this week's Food For Thought, Jennifer Bell continues the discussion about traditional Tribal foods with Yurok basketweaver Lena Hurd.

From baynuts and seaweed to the abundance in the rivers, Lena shares the harvest from Yurok Country.


Yurok Tribe

Food For Thought continues to highlight traditional Native foods. 

Yurok basketweaver Lena Hurd joins Jennifer Bell to talk about harvesting and preparing acorns for acorn mush. 


Wiyot Tribe

Tending the Wild...

Adam Canter, botanist with the Table Bluff Natural Resouces Department joins Jennifer Bell for another discussion about the cultivation of traditional Wiyot foods and on-going restoration efforts. 


Wiyot Tribe

On this segment of Food For Thought, Jennifer Bell connects with Adam Canter, botanist with the Table Bluff Natural Resouces Department. They discuss historic cultivation of traditional foods and the Wiyot Tribe's current ecological restoration efforts. 


Food For Thought

In Wiyot country.  

LeeAnn Moore joins Jennifer Bell to talk about growing up eating traditional Wiyot foods.


Meagen Baldy

On this episode of Food For Thought, Jennifer Bell heads inland to join Hupa Tribal members Robert and Meagen Baldy for a discussion about deer hunting traditions - and passing Tribal knowledge on to the next generation. 


On this week's Food For Thought, Bruce Kaye joins Jennifer Bell to talk about his Hopi and Navajo roots and traditional foods from the region.


On this episode of Food For Thought, Jennifer Bell continues her discussion with Kate Brown from Cultured Life Food.

They discuss making gomasio using locally sourced salt and quinoa flour sourced from locally grown grain.


Jennifer Bell

On this week's Food For Thought, Kate Brown from Cultured Life Food joins Jennifer Bell for a discussion about utilizing healthy Humboldt and Del Norte butter for nutritious ghee.


HSU Masters student, Yojana Miraya joins Jennifer Bell to share a bit about growing up with quinoa as a community staple in the Andes of Peru.


HSU

This episode of Food For Thought features Jennifer Bell and Laura Hughes talking about the Winter Farmers' Market and some exciting new community collaborations with the North Coast Growers' Association.


This week's Food For Thought, features a discussion about healthy food systems for healthy communities. Jennifer Bell talks with Rachael Patton from Food Is Love, Love Is Food.


On this latest installment of Food For Thought, Jennifer Bell talks with Ann Anderson from Locally Delicious. The second edition of  The Local Food Guide, covering Humboldt and Del Norte counties, is coming to a newstand near you.


Food For Thought

Grace Brosnahan from North Bay Shellfish joins Jennifer Bell to discuss healthy oyster production in Humboldt Bay.


Food For Thought

Jennifer Bell and Daniel Draskinis continue their  discussion about the culinary - and health - potential of ghee.


Food For Thought

On the latest episode of Food For Thought, Jennifer Bell talks about incorporating ghee into one's diet with Daniel Draskinis from Gold Nugget Ghee.


Food For Thought

Jennifer Bell talks about delighting your everyday meals with Louise Zueleger from Louise's Gourmet Seasoned Finishing Salts.


Jennifer Bell

On this episode of Food For Thought, Jennifer Bell talks with Heidi Hansen about the shockingly good no-knead bread recipes.

Bake like the pros!


Katie Edgmon from Humboldt Spice Company joins Jennifer Bell to talk about making seasoning mixes and rubs to delight your vegetable and meat dishes.


On this episode of Food For Thought, nutritionist Nicole Nada joins Jennifer Bell to talk about being joyful in pursuit of optimal health.


Jennifer Bell continues her discussion about using local ingredients for superb dining with Jim Hughes from Brick and Fire bistro in Eureka.


Jennifer Bell talks with Jim Hughes about using quality local food as the foundation to achieve the best dining experience at Brick and Fire in Eureka.


This week's Food For Thought highlights Humboldt's upcoming Local Food Month.  Ivy North from the North Coast Growers' Association and Ann Anderson of Locally Delicious join Jennifer Bell to talk about healthy eating and taking the Eat Local Challenge.


Ah, the beloved albacore tuna...

Master Food Preservers Joyce Houston and Jennifer Bell share their appreciation for albacore tuna and continue their discussion on proper tuna canning technique.


Master Food Preservers Joyce Houston and Jennifer Bell discuss the delights of canning your own delicious albacore tuna.

From the fishermen and the docks to your kitchen, Joyce and Jennifer share their knowledge of the tuna canning process. 


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